Crepes sound impressive. They are not. They’re just really thin pancakes that make Nutella look fancy.
Five ingredients. One pan. Five minutes. Stuff them with Nutella, fold them, and pretend you’re in a Parisian café. Your kitchen table just got a major upgrade.
Step-by-Step Instructions
Make the Batter
Whisk flour, eggs, milk, water, melted butter, and salt until smooth. No lumps.
Batter should be thin (like heavy cream). Add a splash more milk if too thick.
Heat the Pan
Lightly butter a non-stick skillet over medium heat.
Pour and Swirl
Pour ¼ cup batter into the pan. Immediately tilt and swirl to cover the bottom.
Cook for 1-2 minutes until edges lift and bottom is golden.
Flip Like a Boss
Flip with a spatula (or your fingers if you’re brave). Cook 30 seconds on the other side.
Slide onto a plate. Repeat with remaining batter.
Add the Nutella
Warm Nutella slightly in the microwave (15 seconds).
Spread a thick line down the center of each crepe.
Fold and Top
Fold sides over the Nutella (like a burrito or envelope).
Top with bananas, berries, or powdered sugar. Eat warm.
Summary
Prep Time: 5 minutes | Cook Time: 10 minutes | Total Time: 15 minutes
Yield: 6-8 crepes
Difficulty: Embarrassingly Easy
Storage Notes
How to Store:
- Fridge: Stack crepes between parchment paper, store in a bag for 3 days.
- Reheat: Microwave for 10 seconds or warm in a dry pan.
- Freeze: Freeze stacked crepes (with parchment) for 2 months.
Pro Tip:
First crepe is always ugly. It’s the sacrifice crepe. Eat it anyway. You earned it.
